I have a large peking Drake I may be willing to do away with in as I am thinking of replacing him with a few welsh harlequins. The peking and a cayuga I have are so large compared to my khakis, that I figure if I'm gonna lay one down to get more ducks it should be the only breed that doesn't have any mallard in it. Seeing as the cayuga and the welsh's and the khakis can make a pretty cross I figure the Peking is my only choice left. So I am wondering if it is as simple as gutting, removing the head and scalding the bird (then plucking), or if there is more things I should consider when butchering? Yes this will be my first duck. But I have done small hand birds before.